Ricotta & Spinach Stuffed Shells Recipe

Introduction

Ricotta & Spinach Stuffed Shells make for a comforting and flavorful Italian-inspired meal that’s perfect for family dinners or special occasions. These jumbo pasta shells are filled with a creamy ricotta and spinach mixture, baked in marinara sauce, and topped with melted mozzarella cheese.

Ingredients

• 12-16 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped (or 1/2 cup frozen spinach, thawed and drained)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese (for topping)
• Fresh basil, for garnish (optional)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.
2. Step 2: In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
3. Step 3: Preheat your oven to 375°F (190°C). Spread about 1 cup of marinara sauce on the bottom of a baking dish.
4. Step 4: Fill each cooked pasta shell with the ricotta and spinach mixture and place them in the baking dish, open side up. Pour the remaining marinara sauce over the shells and sprinkle with shredded mozzarella cheese.
5. Step 5: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
6. Step 6: Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling mixture.
• Substitute kale or Swiss chard for spinach if preferred.
• Use gluten-free jumbo shells for a gluten-free version of this dish.
• Make ahead by assembling the shells and refrigerating for up to 24 hours before baking.

Storage

Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F (175°C) oven until warmed through, about 15-20 minutes. Alternatively, microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just be sure to thaw it completely and squeeze out excess moisture before mixing it into the filling.

Can I prepare these shells ahead of time?

Absolutely. You can assemble the stuffed shells and refrigerate them covered for up to 24 hours before baking. This makes for a convenient make-ahead meal.